Cream Cheese Zucchini Soup

1 med. chopped onion
2 tblsp butter or margarine
3 # zucchini sliced
3 carrots sliced
6 cups chicken broth
16 oz. cream cheese, softened
1 Tblsp green pepper-hot or ordinary if desired

In large stock pot, saute onion in butter or margarine. Add zucchine, carrots and chicken broth. Cook 15-20 minutes or til vegetables are tender. Zucchini loses color if cooked to long.

Puree cooked begetables in small batches adding cream cheese and peppers to puree. Add nutmeg and return to pan to heat. Garnish with additional nutmeg.